Slow-Cooker Black Bean Mushroom Chili

Slow-Cooker Black Bean Mushroom Chili Stew
http://www.eatingwell.com/recipes/slow_cooker_black_bean_mushroom_chili.html
From EatingWell: Winter 2004
10 servings (1C) | Active time 25 min | Total tie 6.25-9.25 hrs

Ingredients
1 lb dried black beans (2 1/2C), rinsed
1 T extra-virgin olive oil
1/4 C mustard seeds
2 T chili powder
1 1/2 t cumin seeds, or ground cumin
1/2 t cardamom seeds, or ground cardamom
2 medium onions, coarsely chopped
1 lb. mushrooms, sliced
8 oz tomatillos
1/4 C water
5 1/2 C mushroom broth or vegetable broth
1 6oz can tomato paste
1-2 T minced canned chipotle peppers in adobo sauce
1 1/4 C grated monterrey jack or pepper jack cheese
1/2 C reduced fat sour cream
1/2 C chopped cilantro
2 limes, cut into wedges

Preparation
Soak beans overnight in 2 qts water. (Alternatively place beans and 2 qts water in a large pot, bring to a boil. Boil for 2 minutes.  Remove from heat and let stand for 1 hr.) Drain the beans, discarding soaking liquid.
Combine oil, mustard seeds, chili powder, cumin and cardamom in a 5-6qt dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds.  Add onions, mushrooms, tomatillos, and water.  Cover and cook, stirring occasionally, until the vegetables are juicy, 5-7 minutes.  Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10-15 minutes.  Add broth, tomato paste, and chipotles; mix well.
Please the beans in a 5-6 qt slow cooker.  Pout the hot vegetable mixture over the beans.  Turn heat to high. Put the lid on and cook until the beans are creamy, 5-8 hours.
Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro.  Serve with lime wedges.
Nutrition
306 calories; 10 g fat; 4 g sat; 2 g mono; 20 mg cholestrol; 40 g carbs; 18g protein; 13 g fiber; 415 mg sodium; 735 mg potassium

Tips & Notes
Cover and refrigerate for up to 2 day for freeze for up to 3 months.
Chipotle peppers are dried, smoked jalapenos peppers.
Tomatillos are tart, plum-sized green fruits that look like small, husk-covered green tomatoes.

My notes
This is a VERY earthy chili stew. The flavor is interesting. The vote is still out on this one but it wasn't bad. But the flavor wasn't what I was expecting. I think I will play with this one a little bit and see what I can do. I'd like a little more spice.... maybe chili powder.

Ultimate Beef Chili

Ultimate Beef Chili Stew
Jeff staunchly maintains a stance that chili does not have beans in it. I personally do not have a problem with beans in my chili. But to make him feel better I changed the name of this to stew... but to me it's chili.


From EatingWell: January/February 1999
12 servings (1C) | Active time 1 hr | Total time 3 1/4 hrs

Ingredients
1 lb beef round, trimmed and cut into 1/2 in chunks
1 1/2 T canola oil, divided
3 onions, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
6 cloves garlic, minved
2 jalapeno peppers, seeded and finely chopped
2 T ground cumin
2 T chili powder
1 T paprika
2 t dried oregano
12 oz dark or light beer
1 28oz can diced tomatoes
8 sun-dried tomatoes (not packed in oil) nipped into small pieces
2 bay leaves
3 19 oz cans dark kidney beans, rinsed
1/4 C chopped fresh cilantro
2 T lime juice

Chopped peppers and onions

Preparation
Season beef with salt and pepper. Heat 1 1/2 t oil in a dutch oven over medium-high heat.  Add half the beef and cook, stirring occasionally, until browned on all sides, 2-5 minutes.  Transfer to a plate lined with paper towels.  Repeat with another 1 1/2 t oil and remaining beef.
Reduce heat to medium and add remaining 1 1/2 t oil to the pot.  Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10-20 minutes.  Add garlic, jalapenos, cumin, chili powder, paprika, and oregano.  Stir until aromatic, about 2 minutes.
Add beer and simmer, scraping up any browned bits, for about 3 minutes.  Add diced tomatoes, sun-dried tomatoes, bay leaves, and reserved beef.  Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 - 2 hrs.
Add beans; cook, covered, stirring occasionally, until chili has thickened, 30-45 minutes.  Remove bay leaves. Stir cilantro and lime juice.  Adjust seasoning with salt and pepper.

Nutrition
235 calories; 5 g fat; 1 g sat; 2 g mono; 24 mg cholesterol; 31 g carbs; 17 g protein; 11 g fiber; 496 mg sodium; 582 mg potassium

Tips & Notes
Make ahead tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.  For a hot, smoky chili, add 1 T chopped chipotle pepper in adobo sauce.

1/2 way thru

Finished chili - stew

Notes from Me!
I bought top round stew meat. Otherwise I didn't change anything. It's headed to the freezer as we speak.